About

The Lotus and the Artichoke - INDIA vegan cookbook

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The Lotus and the Artichoke - INDIA

Hi, it's Justin! I'm back on Kickstarter for my 5th international cookbook project. In 2012, I launched my first project with Kickstarter: The Lotus and the Artichoke - Vegan Recipes from World Adventures, followed by the German edition (Vegane Rezepte eines Weltreisenden) in 2013. The series continued with English and German publications of: The Lotus and the Artichoke - MÉXICO (2014), SRI LANKA (2015), and MALAYSIA (2016).

My new INDIA cookbook has been years in the making – with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It's a culinary love story of my favorite cuisine – based on a total of nearly two years in India and 25 years of devotion to Indian cooking.

My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011.

In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants – and homes – for incredible eats and great times in the kitchen.

Now I'm back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It's a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography.

My INDIA Cookbook at a glance:

My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide

192 pages with 90+ recipes and over 70 full-page color photos

Personal stories, art, and recipes inspired by 8 trips / 21+ months of travel around India and over 25 years vegan cooking experience

Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!)

Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds

Available in ENGLISH… und auch auf DEUTSCH!

Shahi Bengan - Roasted Stuffed Eggplant

Gobi Pakoras - batter-fried cauliflower

Saag Paneer - spinach curry & fried tofu cubes

Pani Puri - streetfood favorite

Berry Halava - semolina dessert

Recipes in The Lotus and the Artichoke - INDIA:

Garam Masala, Sambar Masala, Chaat Masala & Panch Puran

Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys

Aam Achar - Mango Pickle

Amitar Khar - Assamese papaya starter

Handvo - Gujurati zucchini cake

Uttapam - South Indian rice & lentil pancakes with tomatoes

Idly
Paper Dosa - Karnatakan crispy rice & lentil crepes

Rava Dosa - Tamil semolina crepes

Dahi Vada Chaat - lentil cakes with yogurt & chutney

Hariali Paneer Tikka - Punjabi tofu skewers with spices & herbs

Gobi Pakora - batter-fried cauliflower

Mirchi Vada - Rajasthani batter-fried chillies

Aloo Tikka - spicy, fried potato cakes

Samosa - vegetable-stuffed fried pastry

Pani Puri - potato-stuffed fried pastry with tamarind spice water

Pav Bhaji – spicy vegetable mash with fresh baked buns

Momos - Tibetan vegetable dumplings

Shapaley - Tibetan vegetable pies

Kolkota Kathi Roll - spicy soymeat & shredded cabbage wrap

Sambar
Bandhgobi Rolls - stuffed cabbage leaves

Aloo Dum - Kashmiri tomato potato curry

Shahi Tamatar - roasted stuffed tomatoes

Shahi Bengan - roasted stuffed eggplant

Shahi Mirch - roasted stuffed peppers

Shahi Paneer - tofu cubes in creamy, tomato curry

Paneer Jalfrezi - spicy tofu cubes

Saag Paneer - spinach & tofu cubes

Mutter Paneer – peas & tofu cubes

Xaak - Assamese greens, potatoes & cherry tomatoes

Bengan Bhartha - Kashmiri roasted aubergine

Malai Kofta - potato dumplings in creamy tomato curry

Bindi Aloo Tawa Masala - spicy stir-fried okra & potatoes

Khumb Kaju Makhani - Rajasthani cashew mushroom curry

Shukto - Bengali eggplant, potato & plantains

Pumpkin Posto - Bengali squash in creamy poppy seed curry

Seitan Vindaloo - Goan tangy curry

Black Sesame Seitan - Assamese spicy curry

Tamatar Pitika - Assamese tomatoes with herbs & spices

Aloo Pitika - Assamese potatoes with herbs & spices

Bol Tenga - Assames lentil dumplings in tangy curry

Mas Tenga - Assamese tangy jackfruit curry

Chupke - Tibetan dumpling soup

Tarka Dal - Punjabi lentil curry

Chana Masala - spicy chickpeas

Rajma – Kashmiri red kidney bean curry

Lobia Palak - black-eyed peas with lemon & spinach

Golden Rice – with turmeric & spices

Chana Pulao - rice with chickpeas

Pulihora - Tamil tamarind rice with peanuts & spices

Classic Biryani - Kashmiri rice dish with vegetables, nuts & spices

Jackfruit Biryani - Tamil coconut rice dish with spicy jackfruit

Tupula Bhaat - Assamese sticky rice steamed in banana leaves

Aloo Paratha - grilled flatbread stuffed with potatoes

Tibetan Bread - fried breakfast snack

Makki Roti - grilled cornbread

Roti - wholewheat grilled flatbread

Garlic Naan - traditional baked flatbread

Poori - deep-fried flatbreads

Date Ladoo - date & nut sweets

Besan Ladoo - chickpea sweet

Gajur Halava - spiced carrot pudding

Berry Halava - strawberry & blueberry semolina sweet

Mysore Pak - traditional sweet squares

Gulab Jamun - deep-fried dough balls in rose syrup

Rasmalai - cheese balls in saffron mango milk

Jalebi - fried, syrupy sweet

Peda - lemon cashew creamy sweet

Kheer - Kashmiri rice pudding with cardamom, nuts & raisins

Mishti Doi – Bengali sweet curd

Shrikand – Maharashtran yogurt dessert

Pista Kulfi - pistachio ice cream

Pitha - Bengali sesame & date pastry

Narikol Ladoo - Assamese shredded coconut balls

Kadala Parippu - Keralan sweet chana dal dessert

Ginger Chai - spiced black tea

Kahwa - Kashmiri green tea with almond & saffron

Badam Dudh - almond milk with cardamom & cinnamon

Anjoor Kaju Dudh - cashew shake with fig & date

Strawberry Mint Lassi - yogurt smoothie

Aloo Paratha - grilled flatbreads stuffed with potatoes

Hariali Paneer Tikka - Punjabi spiced tofu skewers

Rajma - Kashmiri red bean curry

Seitan Vindaloo - Goan tangy curry

Malai Kofta - potato dumplings in tomato cashew curry

Kolkata Kathi Rolls - soyameat & cabbage wraps

Shahi Paneer - fried tofu cubes in creamy tomato sauce

Gajur Halava - Bengali carrot pudding

Gulab Jamuns - dough balls in rose syrup

Designs available for all T-Shirt rewards

You, Me, & Kickstarter

Why Kickstarter? Easy! Because I love it! Crowdfunding is an awesome adventure. I enjoy the interaction with supporters, other cooks, bloggers, travelers, Kickstarters, and people from all over the world that love to dream, and help others with their own dreams.

In 2013, a small, indie publisher in Germany contacted me about being a publishing partner. I soon started working with Ventil Verlag and The Lotus and the Artichoke joined the emerging Edition Kochen ohne Knochen series of vegan & vegetarian cookbooks. It's an incredible partnership, and I enjoy working with an alternative publisher that understands the struggles and challenges for independent authors.

Being with a small publisher, my production costs and expenses for writing, cooking, photographing, illustrating, and designing my own cookbooks are not really covered.

I am passionate about my projects, and know they have a value for many people. I'm here on Kickstarter to ask for your support and involvement, to help continue and evolve The Lotus and the Artichoke project.

THE STORY of The Lotus and the Artichoke

In 2012, my first Kickstarter project The Lotus and the Artichoke - Vegan Cookbook was successful with the help of over 360 amazing backers from around the world. It was my first cookbook in a developing series of books featuring my personal stories, photographs, artwork, and vegan recipes inspired by my travels and culinary experiences in 40 countries.

In December, the first edition of The Lotus and the Artichoke - Vegan Recipes from World Adventures was printed: 1000 copies in full color, featuring over 100 recipes and more than 90 full-page, mouth-watering photographs. The Lotus and the Artichoke quickly became an international sensation.

After another successful Kickstarter project in 2013, The Lotus and the Artichoke – Vegane Rezepte eines Weltreisenden was translated and published in German – along with the second English edition.

Later that year, I traveled to Mexico with my partner Julia and our young son Kolja, where we lived in a small town for 3 months, cooking (and surfing) with the locals. I documented our experiences and cooking adventures in my next book, The Lotus and the Artichoke - MÉXICO which was published in English & German in 2014.

The following winter we spent 10 weeks exploring Sri Lanka. The Lotus and the Artichoke - SRI LANKA was published in 2015, following a sucessful third Kickstarter project with over 737 backers from more than 30 countries worldwide.

I traveled around Malaysia, Singapore & Borneo for 5 weeks in early 2016 learning to cook traditional Malay, Chinese, and Indian dishes from the locals. The Lotus and the Artichoke - MALAYSIA was published that year, after another successful Kickstarter with support from all over the world.

In Autumn 2016 and Spring 2017 I went for my 7th and 8th trip to India to for six weeks of research and cooking on location in Kashmir, Ladakh, and the Northeast States. I've been hard at work cooking and creating The Lotus and the Artichoke - INDIA, my biggest and best country-specific vegan cookbook yet!

Since 2013 I have devoted almost all of my working hours to The Lotus and the Artichoke and other projects in the culinary field. In addition to writing my own cookbooks, I offer international vegan cooking classes, cooking demonstrations & shows, write recipes and do photography for other cookbooks and magazines. I also love to help others with translations, photography, design, and advice on their own projects – almost always dealing with art, travel, and food.

“The Lotus and the Artichoke shares Justin’s love for cooking and world travel with such intensity and passion that you really feel like you were there!” – Nicole Just, bestselling author of La Veganista

"Whether you're living life in paradise or trapped in the middle of the zombie apocalypse, the recipes in The Lotus and the Artichoke will make you feel as if you traveled to the unique places that inspired them." – Jon & Chris, The Vegan Zombie YouTube stars and authors of Cook & Survive!

"The Lotus and the Artichoke is a great source for delicious vegan dishes from all over the globe. I love how the detailed recipes are presented along with a personal story from Justin, plus mouth-watering food photography. If you are looking for creative vegan recipes, this is the place!" – Dani, Globetrotter Girls

"The Lotus and the Artichoke will open your mind to new tastes, new lands, and new adventures. I enjoy making these recipes with my family and teaching my young children how simple food choices have a profound impact on our health, the lives of animals, and our planet." – Kristen Palana, Aura's House & Veggie Propaganda

Contact me for info about interviews, articles, special features, exclusive recipes, and all kinds of publicity & promotion fun.

Risks and challenges

Kickstarter and crowdfunding can be crazy, messy, and dangerous. From tripled postage costs and doubled production expenses to unforeseen delays, partnership breakdowns, and other surprises – lots can happen! I should know. In the last 5 years, I've supported over a hundred campaigns by others, run 4 successful Kickstarter campaigns of my own, plus created and managed 2 more in the vegan/culinary scene, and consulted on over a dozen others behind the scenes.

Yes, I've got lots of experience with lots of stuff, but I also know when it's time to bring in others for help. I'm grateful for the incredible network of supporters and helpers I've got to make all of this happen, and make it awesome.

Crowdfunding is all about communication. The most important thing is to be honest and stay in touch. I'm here to involve you the process, keep it fun and entertaining, and make sure you get MORE than you expect.